Vinaigrette with Green Peas
Salads • European
Description
Vinaigrette with Green Peas
Ingredients
- Yellow Beets 6 pieces
- Salad Potatoes 5 pieces
- Pickles 10 pieces
- Green Peas 20 oz
- Turnips 4 pieces
- Spanish onions 2 pieces
- Olive Oil to taste
- Salt 1 teaspoon
- Champagne Vinegar 0 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare all the vegetables. Preheat the oven to 390°F. Wash the beets and dry them with a paper towel. Wrap them in foil and make small holes all over the surface with a knife.
Step 2
Spread a layer of salt about 2 cm thick on a baking sheet. The salt will create an excellent temperature environment, and the holes in the foil will allow the vegetables to 'breathe' inside. Place the beets in the oven for about 1.5 to 2 hours.
Step 3
Meanwhile, boil the potatoes and carrots in a pot of water until cooked. It is very important not to overcook the potatoes, or they will turn mushy.
Step 4
Once all the vegetables are cooked and cooled, boil the peas: add them to boiling salted water for just 5 minutes. Peel the beets, potatoes, carrots, and onions.
Step 5
Mix the oil, vinegar, salt, and pepper. Set aside.
Step 6
Dice the potatoes, carrots, and onions into approximately 5 mm cubes. Gently mix everything together. Finely chop the pickles. Combine the pickles with the beets. If you have sauerkraut, feel free to add it. Pour the remaining dressing into the potato and carrot mixture and mix well. Now combine the beet mixture with the potato mixture. Gently mix.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!